So begins Nel Blu, Oscar Farinetti’s new book that hit the shelves this summer. As the founder of Eataly, Farinetti has dedicated his life to sharing the wealth of Italian food, wine, and culture with the world. This passion is evident in his book, which is, above all, about Italy's heritage of beauty. Continue reading →

An ancient sport with roots in the Roman Empire, bocce is played with eight bocce (larger balls) and one pallino (smaller target ball). The object is simple: toss the balls closest to the pallino. Because of its versatility – enjoyable at virtually any age, athletic ability, and location – bocce has become the third most played sport in the world. Continue reading →

This classic dish is named for the queen of Italy in honor of her 1889 visit to Napoli. With colorful toppings that pay homage to the Italian flag, the dish evokes all things Italia today. Continue reading →

Wild nettle, or ortica in Italian, is a favorite warm-weather ingredient in Italy. This gnocchi concentrates the earthy and nutty flavor of wild nettles into bite-size dumplings that need no more than a little melted butter as a sauce. Continue reading →

At Eataly, we believe that there is no such thing as “Italian food.” Each of Italy’s 20 regions boasts a unique cuisine that draws on the local biodiversity, traditions, and culture. Continue reading →